- tent meets château
- campfire meets café
- s’mores meets macaron
Hello, perfect dessert!
You can be really creative with the fillings. You could always pop some marshmallow fluff on it, chocolate chips, drizzle chocolate on top or inside: the list goes on and on! I liked making my own frostings, especially the marshmallow because it is thick enough not to ‘melt’ down.
The beautiful thing about this recipe, too, is that you don’t have to let the macaron shells sit out to dry before baking like some other recipes that I’ve made. With these, you just pop them right into the oven and they rise and get these beautiful feet on them.
I’ve teased you with all of these amazing macarons (oops), now you just need to make them for yourself. No regrets.
I wish I could send you some of these fresh out of the oven! Fresh and amazing!
Alright, one more photo for the road…
adapted from Picky Palate
- 95 grams egg whites (approximately 3 egg whites)
- 25 grams granulated sugar (approximately 1 and 3/4 tablespoons)
- 65 grams finely ground almond flour (approximately 1/2 cup + 1 teaspoon)
- 45 grams finely crushed low fat graham crackers (approximately 2.5 sheets or 1/3 cup + 1 tablespoon)
- 200 grams powdered sugar (approximately 2 cups)
- Marshmallow frosting
- Chocolate frosting
- Preheat the oven to 280°F. Set aside two baking sheets covered in parchment paper or a silpat mat.
- Beat the egg whites and granulated sugar in your stand mixer until stiff peaks form. Set aside while you proceed to the next step.
- Stift the almond flour, crushed graham crackers and powdered sugar into a bowl.
- Gently fold the egg whites into the dry ingredients.
- Gently place the batter into a pastry bag with a large circular tip (I used this one).
- Squeeze 1 1/2″ circles spaced 2 inches apart on a parchment paper or silpat mat covered baking sheets. Slap the baking sheets on the counter once to remove any air bubbles.
- Bake for 23-27 minutes until hard and slightly golden brown.
- Allow to cool completely before removing from the baking sheet.
- Fill with the frostings and enjoy!
Notes: My store bought almond flour was a little too thick of grains, so I had to process the almond flour in the Blendtec until finely ground. Also, if the marshmallow frosting isn’t thick enough, add powdered sugar to thicken. I’ve made the marshmallow frosting before and had no trouble, but this time around it was incredibly humid (southern summer) and I’m betting that’s what caused it.